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The Story of Christmas Eve Dreams Cake

Ready-To-Use Rolled Fondant decorates this picture-perfect Christmas cake. Kids and adults will dream of this cake and its message long after the holidays are over!

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Instructions:

Step 1

Make cake. Bake cake in book pan according to pan directions. Cool completely. Place on foil-wrapped cake board.

Step 2

Ice cake. Prepare buttercream icing. Tint ivory. Ice cake top; ice sides of cake 1/2 in. thick. Use zigzag edge of icing comb to comb sides of cake.

Step 3

Cover cake top with fondant. Tint 16 oz. fondant light royal blue. Roll out fondant 1/8 in. thick. Use cake pan as pattern to cut out fondant and position on cake top. Use sharp knife to trim edges of fondant to match edges of cake.

Step 4

Decorate cake. Attach all fondant pieces to cake with damp brush.

For blanket, roll out white fondant 1/8 in. thick. Cut rectangle, 3/4 in. x 7 3/4 in. Roll out blue fondant from multi pack 1/16 in. thick and cut rectangle 2 in. x 7 3/4 in. Attach.

Also from blue fondant use large opening of tip 2A and cut four circles for ornaments. Use presents patterns to cut rectangle and ribbon with bow top. Set aside.

For faces/hands, tint 2 oz. fondant copper. Roll out copper fondant 1/16 in. thick. Use small circle cutter and cut three circles for faces. Use small opening of tip 5 and cut three noses. Use hands pattern to cut two hands; use veining tool to indent space between fingers. Attach noses to faces. Attach boy and girl faces to cake. Set hands and Santa’s face aside.

For girl’s hair, roll out chocolate fondant 1/16 in. thick. For two ponytails, use smallest leaf Cut-Out. Use girl’s hair pattern to cut out hair. Attach hair to girl’s face.

For tree, roll out green fondant from multi pack 1/16 in. thick. Use tree pattern to cut out tree; attach.

For Santa, roll out red fondant from multi pack 1/16 in. thick. Use Santa pattern to cut out body, arm and hat. Indent fold of hat with veining tool. Attach body, Santa’s face, hat and position arm over body. Also from red fondant use large opening of tip 2A and cut four circles for ornaments. Use presents patterns to cut rectangle and ribbon with bow top. Set aside.

For Santa’s suit trim, roll out white fondant 1/8 in. thick. Use Santa pattern to cut out beard and belt. Roll out white fondant 1/16 in. thick. Use Santa pattern to cut out mustache and hat trim. Use smallest flower Cut-Out to cut hat trim. Attach.

For dream bubble, roll out white fondant 1/8 in. thick. Use dream bubble pattern to cut out bubble. Roll out fondant 1/16 in. thick. Use tip openings of tips 8, 10 and 12 to cut out two of each circles. Use black edible color marker to write message on dream bubble. Attach.

For boy’s hair, roll out yellow fondant from multi pack 1/16 in. thick. Use boy’s hair pattern to cut boy’s hair. Attach hair to boys face. Use large opening of tip 2A to cut four circles for ornaments. Use presents patterns to cut rectangle and ribbon with bow top. Set aside.

For presents and ornaments, attach ribbons to presents. Attach presents and ornaments.

For facial features, use black edible color marker to draw eyes and mouths.

For kid’s candy canes, roll out strips of red and white fondant 1/4 in. x 2 in. Position side-by-side and roll out to 1/16 in. thick. Use mini candy cane cutter to cut two, reverse one and attach to cake. Attach hands over candy canes.

Step 5

For bottom border, press 2 oz. chocolate fondant through circle insert in decorative press. Flatten with fondant roller and purple rings. Attach around base border.

For cake candy cane trim, press 1 oz. each red and white fondant through circle insert in decorative press. Lay pieces side-by-side and twist to join. Cut into two pieces, 3 1/2 in. long, curve ends, attach to front corners of cake.